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The rise of plant–plant hybrids marks a quiet but decisive shift in alternative proteins. As meat–mushroom blends fade under regulatory and identity fatigue, companies like Canada's, Maia Farms are creating a new middle ground, hybrids that combine two complementary plant systems to overcome flavour fatigue and texture failure. By merging oyster mushroom mycelium with Canadian yellow pea, The Shred demonstrates fungi can be an ingredient architecture, not just an additive.

McDonalds Canada has decided to take the McVeggie nationwide signaling a cautious but meaningful re-entry into plant-based proteins for Quick Service Restaurant (QSR) giants. The global contrast with Kit Kat’s vegan withdrawal illustrates the uneven consumer uptake across categories. Fast-food chains are testing longevity, while confectionery multinationals show shorter patience cycles. In addition, the plant-based pattie is from BEYOND, which must help it's revenue.

University of Windsor researchers, with Shogun Maitake Canada, are releasing a mushroom-based cancer fighter linked to immune-driven cancer cell destruction. Uniquely, they’re distributing it free of charge, positioning the work as a public-good experiment rather than a commercial asset.